The prices in the banquet menu are based on which main course you choose. The banquet menu for the spring and autumn is valid until 15.september 2013. Normally we ask for your choice of menu and drinkes no later than 10 workings days ahead of arrival. For private partys we ask that all the guests have the same meny. If anyone has allergies or other dietary requirements we are happy to adapt the chosen menu.
Cold starters
Lobster
Lobster salad served on herb blini
garnished with poached medallion of lobster followed by cold gazpacho
Salmon and halibut
Raw marinated slices of salmon and halibut served on puff pastry and cream cheese with chives
accompanied by green asparagus and pomegranate vinaigrette
Norway haddock
Sugar salted filet of Norway haddock wrapped with roasted pumpkin seeds
served with radish and celery salad accompanied by a smoked tomato sorbet
Chicken roll
Roll of chicken breast from Stange filled with wild garlic
served with chanterelle salad and parfait of chicken liver with brioche
Warm middle courses
Scallop
Fried scallop, breaded with sesame seeds
served on sautéed sugar snap peas and green asparagus accompanied by citrus glaze
Game mousse
Smoked mousse of game flavored with truffle
served with butter boiled pink lentils and port wine glazeSpinach jalousie
Spinat jalousie
Sautéed spinach and chèvre from Haukeligrend
baked in puff pastry served warm with balsamico syrup
Soup
Creamy sweet corn soup
Creamy sweet corn soup served with fried quail breast on galette of sweet corn
Main courses
Fish
Trout
Grilled loin of cured “gravet” trout served on sautéed vegetables
and saffron boiled potatoes followed by a aquavite flavored mustard sauce
4-COURSES 655,- / 5-COURSES 725,-
Halibut
Steamed filet of halibut served on purèe of almond potatoes and grilled asparagus
accompanied by bouillabaise of shellfish
4-COURSES 675,- / 5-COURSES 745,-
Char
Filet of char and julienne of vegetables baked in puff pastry
served with creamy chanterelles and apple cider sauce
4-COURSES 665,- / 5-COURSES 735,-
With all our main courses we serve potatoes.
Meat and Game
Reindeer
Whole and pink roasted beef of reindeer accompanied by butter boiled asparagus
and sautéed mushrooms served with timian broth
4-COURSES 705,- / 5-COURSES 775,-
Fallow deer
Whole roasted sirloin of fallow deer accompanied by a carrot and pear timbal
served with smoked shii take mushrooms and honey flavoured cream sauce
4-COURSES 695,- / 5-COURSES 765,-
Lamb
Whole and pink roasted loin of lamb brushed with red harissa
accompanied by creamy ragu of artichoke and aubergine confit with garlic served with a rosemary sauce
4-COURSES 665,- / 5-COURSES 735,-
Beef
Mignon of beef tenderloin wrapped with St. Kristina ham accompanied by tart of butter boiled kohlrabi
served with a madeira sauce flavoured with bone marrow
4-COURSES 675,- / 5-COURSES 745,-
Duck
Tea marinated and pink roasted breast of duck accompanied by butter boiled Nashi pear
and green asparagus served with a green tea sauce flavored with lavender
4-COURSES 665,- / 5-COURSES 735,-
With all our main courses we serve potatoes.
Cheese
Cheese platter
Gruveost and camembert from Eiker Farm, garnished with blue cheese from Selbu served with kumquat and carrot marmalade
Blue cheese fondue
Fondue of blue cheese from Selbu served with ginger cooked pears and home baked malt bread
Desserts
Raspberry and rhubarb
Charlotte of raspberry mousse garnished with vanilla boiled rhubarb served with fresh raspberries
Strawberries and ice cream cake
Pepper mint marinated strawberries served with cake of apricot ice cream
and white chocolate ice cream layered with Maraschino flavored chocolate biscuit
Melon symphony
A selection composed of:
watermelon soup with bun of egg white, cinnamon pickled cantaloupe melon
and cream of honey melon flavored with Prosecco on saffron rice served with currant syrup
Apple cake
Frognerseterens’ famous apple cake served with cream, fresh berries and fruit coulis